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Thursday, December 31, 2009

New Year Day: Recipe of the Week- Chicken Katsudan

This recipe came from our time in Japan. We made this for special occasions because it is such a process. We call it a "labor of love." This year it was our Christmas dinner.

Chicken cutlet (however much you want to make): Dip in flour, dip in egg, cover in bread crumbs (we made our own- crushed saltine crackers and wheat germ- half cup of each mixed). Your hands will get messy and you will have to replenish each of these bowls several times.

Deep fat fry in oil to cover meat for 10-15 min @350. Be sure to cook both sides. Done when brown and meat is cooked.

Remove chicken from frying pan and pour out oil. Sauce: 1/2 c soy sauce, 1/3 c water, 4-6 T sugar. (You might have to make a few batches of this sauce depending on how much chicken you have). Slice onion and dump in pan. Pour in sauce. When onion done, lay cutlets evenly in pan. Swish around in pan for sauce to cover chicken.

Take chicken out and put in pan. Serve over rice. All done! Be sure to make plenty for leftovers! YUM!!

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My husband and I have been married for 10 years and we have an energetic and fun-loving 5 year old son and a precious 3 year old girl! I am a SAHM (after 12 years of teaching K) and we are very healthy and strive to be holy. Come join me as I explore life as a mom, cooking, faith and organizing. Don't forget to head over to my Milk N' Honey blog for teaching ideas.

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